Easy Cheese and Chicken Enchiladas

Products you'll need:

PACE® Picante Medium Sauce

PACE® Picante Medium Sauce

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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Ingredients

  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1/2 cup (125 mL) light sour cream
  • 1 cup (250 mL) PACE® Picante Medium Sauce
  • 2 tsp (10 mL) chili powder
  • 2 cups (500 mL) chopped cooked chicken
  • 1/2 cup (125 mL) shredded Monterey Jack cheese (about 2 oz)
  • 6 flour tortillas (6"/15 cm), warmed
  • 1 small tomato, chopped (about 1/2 cup)
  • 1 green onion, sliced (about 2 tbsp)

Directions

  1. Combine soup,sour cream,picante sauce and chili powder in medium bowl.
  2. Combine 1 cup (250 mL) picante sauce mixture,chicken and cheese in large bowl.
  3. Divide chicken mixture among tortillas. Roll up tortillas and place them seam side up in shallow 11" x 8" (28 x 20 cm) baking dish. Pour remaining picante sauce mixture over filled tortillas. Cover baking dish.
  4. Bake at 350°F (180°C) until enchiladas are hot and bubbling – about 40 minutes. Top with tomato and onion.

Recipe tips

Stir 1/2 cup (125 mL) drained and rinsed,canned black beans into chicken mixture before filling tortillas.

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    November 1, 2015

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    April 28, 2014

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 290
Fat 10 g
Saturated Fat 4 g
Cholesterol 55 mg
Sodium 800 mg
Carbohydrate 28 g
Dietary Fibre 3 g
Protein 21 g
Calcium 10 %DV
  • Source of calcium
  • Source of fibre

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